One Pot Spanish Chicken is a delightful and hearty dish that brings a taste of Spain right to your kitchen. This flavorful one-pot meal is perfect for family dinners, combining tender chicken thighs, aromatic spices, and fluffy rice into a satisfying dish. With its rich flavors and vibrant colors, this dish is not only a feast for the eyes but also a treat for the palate. Let’s dive into this incredible recipe that’s sure to become a family favorite!
Why You’ll Love This One Pot Spanish Chicken
This One Pot Spanish Chicken offers numerous benefits that make it an ideal choice for any weeknight meal. Firstly, it’s a simple One Pot Spanish Chicken dinner that requires minimal cleanup, as everything cooks in one pot. Secondly, the recipe is packed with protein and flavor, making it a healthy option for families. The addition of spices like smoked paprika and cumin brings authentic Spanish flavors to your table, while the vibrant colors of the bell pepper and peas make it visually appealing. Moreover, you can easily customize this dish by adding your favorite vegetables or spices, making it a versatile One Pot Chicken Recipe. Overall, it’s a quick and delicious meal that your family will love!
Ingredients for One Pot Spanish Chicken
Gather these items:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
- 1 cup long-grain white rice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon saffron threads (optional)
- 1 can (14 oz) diced tomatoes, with juices
- 3 cups chicken broth
- Salt and pepper, to taste
- 1 cup frozen peas
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
How to Make One Pot Spanish Chicken Step-by-Step
- Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Step 2: Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and brown for about 5-7 minutes until golden. Flip and brown the other side for another 5 minutes. Remove the chicken from the pot and set aside.
- Step 3: Add the diced onion and bell pepper to the same pot. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
- Step 4: Stir in the smoked paprika, ground cumin, and rice. Cook for 1-2 minutes to allow the rice to toast slightly.
- Step 5: Pour in the diced tomatoes (with their juices) and chicken broth. If using saffron, add it now. Stir and bring to a simmer.
- Step 6: Nestle the browned chicken thighs back into the pot, skin-side up. Cover and reduce heat to low.
- Step 7: Simmer for about 25-30 minutes, until the rice is tender and the chicken is cooked through.
- Step 8: In the last 5 minutes, stir in the frozen peas. Cover again and let them heat through.
- Step 9: Remove from heat and let rest for about 5 minutes. Garnish with chopped parsley before serving.
- Step 10: Serve hot with lemon wedges on the side for a fresh squeeze of flavor.
Pro Tips for the Best One Pot Spanish Chicken
Keep these in mind:
- This dish serves 4 people.
- Cooking time may vary based on the heat used.
- Feel free to add other vegetables like zucchini or carrots for extra nutrition.
- For a spicy kick, consider adding some red pepper flakes or diced jalapeños.
Best Ways to Serve One Pot Spanish Chicken
Here are some delicious serving ideas for your One Pot Spanish Chicken:
- Pair it with a fresh green salad to balance the richness of the dish.
- Serve with crusty bread to soak up the flavorful sauce.
- For a more substantial meal, consider serving it alongside roasted vegetables.
How to Store and Reheat One Pot Spanish Chicken
To store any leftovers, transfer the One Pot Spanish Chicken to an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat or in the microwave until warmed through. This makes for a perfect meal prep option for busy weeknights!
Frequently Asked Questions About One Pot Spanish Chicken
What’s the secret to perfect One Pot Spanish Chicken?
The secret lies in browning the chicken properly and allowing the rice to absorb all the flavors from the spices and broth. This ensures a delicious and aromatic dish that is full of Spanish flavors.
Can I make One Pot Spanish Chicken ahead of time?
Yes! You can prepare the One Pot Spanish Chicken a day in advance. Simply follow the recipe, let it cool, and store it in the refrigerator. Reheat it gently before serving for a quick meal.
How do I avoid common mistakes with One Pot Spanish Chicken?
To avoid common mistakes, ensure you don’t skip the browning step for the chicken, as it adds depth of flavor. Also, make sure to stir the rice occasionally to prevent sticking, and check the doneness of the rice before serving.
Variations of One Pot Spanish Chicken You Can Try
If you’re looking to switch things up, here are some delicious variations of the One Pot Spanish Chicken:
- For a twist, try adding chorizo to the pot for a smoky flavor.
- Incorporate more vegetables like spinach or kale to boost nutrition.
- For a vegetarian option, substitute chicken with chickpeas and vegetable broth.
One Pot Spanish Chicken: A Flavorful Family Delight
One-Pot Spanish Chicken and Rice is a flavorful and satisfying dish perfect for a family meal.
- Prep Time: 10 minutes
- Cook Time: 46 minutes
- Total Time: 56 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
- 1 cup long-grain white rice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon saffron threads (optional)
- 1 can (14 oz) diced tomatoes, with juices
- 3 cups chicken broth
- Salt and pepper, to taste
- 1 cup frozen peas
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and brown for about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.
- Add the diced onion and bell pepper to the same pot. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
- Stir in the smoked paprika, ground cumin, and rice. Cook for 1-2 minutes to allow the rice to toast slightly.
- Pour in the diced tomatoes and chicken broth. If using saffron, add it now. Stir and bring to a simmer.
- Nestle the browned chicken thighs back into the pot, skin-side up. Cover and reduce heat to low.
- Simmer for about 25-30 minutes, until the rice is tender and the chicken is cooked through.
- In the last 5 minutes, stir in the frozen peas. Cover again and let them heat through.
- Remove from heat and let rest for about 5 minutes. Garnish with chopped parsley before serving.
- Serve hot with lemon wedges on the side.
Notes
- This dish serves 4 people.
- Cooking time may vary based on the heat used.
- Feel free to add other vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
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